Simple Grilled Spare Ribs

We tested the latest batch of Pork Spare Ribs tonight.

After the fight over the last one, we can report that they were very good.

Nothing fancy – we don’t love heavy BBQ sauces.  Left for an hour after I dry rubbed with a spicy (but not hot) southern style mixture (ask me for details if you want), they went on the charcoal grill (charcoal, not briquettes), fire on one side, ribs on the other, shielded with foil.  I turned them twice during the next hour and we ate them at 1 hour fifteen minutes with a sweet potato-asparagus salad.

Print Recipe
Really Simple Grilled Spare Ribs
I didn't want to deal with all the complications folks seem to heap on this simple cut so I just went for tried and true indirect heat, slow and steady.
Course Main Dish
Cuisine Grilling
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 60 minutes
Servings
people
Ingredients
  • 1 1/2 pounds St. Louis Style Spare Ribs These have the connective bit removed to make them easy to cut up.
  • 1 Tbsp Dry Rub More or less. Watch out for too much salt. Do not use a mixture with a lot of herb or black pepper material - it may burn during cooking and you will not like it.
Course Main Dish
Cuisine Grilling
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 60 minutes
Servings
people
Ingredients
  • 1 1/2 pounds St. Louis Style Spare Ribs These have the connective bit removed to make them easy to cut up.
  • 1 Tbsp Dry Rub More or less. Watch out for too much salt. Do not use a mixture with a lot of herb or black pepper material - it may burn during cooking and you will not like it.
Instructions
  1. Defrost, dry rub, let sit, covered for an hour. We find that more than an hour for this very thin cut really doesn't make them any better.
  2. Start Weber grill, set up coals on one side. You want the gentle heat so you need to get the meat as far from the coals as practical.
  3. Put ribs on foil, fold up to shield the meat from the direct heat.
  4. Turn every 15-20 minutes.
  5. Watch out for drying out! test after 1 hour. Sometimes I will wrap in foil for the first 1/2 hour.
Recipe Notes

The secret is time - this is not 5 minutes per side and done. But with time comes drying out so do watch them and seal into a foil pouch if they begin to dry out too much.

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We figure you should have lots of sides and budget approximately 3/4 pound per person.  Otherwise you might have fights…

Chicken, 2016

The first batch will be ready early June.

My target weight is a little light at 4 to 4.5 pounds.  We push them up a little later in the season.

I am considering offering chicken fresh (not frozen) at some of the markets. If this sounds interesting, please write or talk to me – I will only do it if there is enough interest.

Good Food

Good Food = Local Food
All local,:beans & pork from the freezer and sweet potatoes stored in the cellar

(This is an introduction to an extended series.)

Good food has become a cliché – talked about as entertainment but not part of our day-to-day lives. Cooking on TV has gone nuts. Even I have gotten roped in by those 5 way pastry competitions. I am here to tell you that eating is not competition. Cooking shouldn’t be either. Continue reading Good Food

Good Food II

Since we do so much eating, we might as well get it right.  Though neither of us has much in the way of formal training, we think we know what we are doing in the residential/semi-pro kitchen.  We are not interested in production line cooking, though efficiency and effectiveness are always appropriate.  A strong sense of mise-en-place works even for boiling water!

Continue reading Good Food II

Eggs I have known

Wrinkled Egg
Wrinkled Egg – 3 3/8 oz!

Every once in a while (like mostly weekly), we get an egg that defies explanation.  This is one that most likely came from one of our old ladies. They seem to be inspired that way.

By the way, the egg on the right is a normal extra-large (2 1/4 ounce). Our over-achieving chickens actually consider it a ‘small’.

We don’t sell these – although the insides are fine, most folks want the outsides to be more normal.

“If I have to lay an egg for my country, I’ll do it.” – Bob Hope